The Food Newsletter

Ingredients

1/4 cup extra-virgin olive oil

2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry

1 teaspoon cayenne pepper

1 tablespoon cumin seed

Coarse salt

Directions

1.
Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.

Reviews

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How would you rate this recipe?

476

MS11848511

14 DEC, 2013

I had never had roasted chickpeas before but saw the recipe on Pinterest as part of my following Martha Stewart. I made a small batch today, half roasted using this recipe and the other half I made into a marinated salad. My kids flipped when the saw them as they like to make them before hiking and taking them along for the protein. They really liked this version. I can see where you could change this up spice wise and have some fun trying new ways to enjoy these healthy treats.

OMG! this is such a quick, easy & delicious dish. I made it as a side dish tonight & there wasn't a pea left on anyone's plate. My wife is not a fan of chic peas but she readily ate her portion & snuck a pea of my plate too!